Xoi ngot

Xoi ngot is a delightful Vietnamese sweet sticky rice dish that combines the rich flavors of coconut milk with the chewiness of glutinous rice. This kosher version is perfect for a comforting dessert or breakfast treat.

Ingredients

• Glutinous rice - 200 grams
• Coconut milk - 200 ml
• Sugar - 50 grams
• Salt - 1/4 teaspoon
• Pandan leaves - 2 (optional for fragrance)
• Sesame seeds - 2 tablespoons (toasted)
• Mung beans - 50 grams (cooked and mashed)

Steps

1. Rinse the glutinous rice under cold water until the water runs clear, then soak it in water for at least 4 hours or overnight.
2. Drain the soaked rice and steam it in a bamboo steamer or on a heatproof plate over boiling water for about 25 minutes until cooked and sticky.
3. While the rice is steaming, in a saucepan, combine the coconut milk, sugar, salt, and pandan leaves (if using). Heat over low heat until the sugar dissolves, then remove from heat.
4. Once the rice is cooked, transfer it to a large mixing bowl and pour half of the coconut milk mixture over it. Mix well until the rice is evenly coated.
5. To serve, mold the sticky rice into a desired shape on a plate, drizzle the remaining coconut milk mixture on top, and garnish with mashed mung beans and toasted sesame seeds.

Nutrition

• Calories: 320
• Protein: 5 g
• Carbs: 60 g
• Fiber: 2 g
• Sugar: 12 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 9 g
• Unsaturated Fat: 1 g
• Water: 0.15 L

Health Benefits

• Provides a good source of energy from carbohydrates.
• Coconut milk contains healthy fats that can support heart health.

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